- 1 lemon juiced
- 1 tsp grated lemon zest
- 1 cup boiling water
- 1/2 cup white sugar
- 1/8 tsp salt
- 1 tbsp cornstarch
- 1/4 tsp freshly grated nutmeg
- 1 tbsp butter
- Stir together the sugar, cornstarch, salt and the nutmeg, in a large saucepan.
- Stir in the boiling water gradually, and then simmer over low heat until it gets thick, while stirring occasionally.
- Remove the sauce from heat and stir in butter, the lemon zest and the lemon juice.
- Served with gingerbread and cakes.